Understanding food structuring and breakdown: engineering approaches to obesity
Understanding food structuring and breakdown: engineering approaches to obesity
复制标题
了解食物结构和分解：肥胖的工程方法
DOI：
10.1111/j.1467-789x.2007.00324.x
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发表时间：
2007
期刊：
影响因子：
8.9
通讯作者：
P. Fryer
中科院分区：
文献类型：
--
作者：
I. Norton;S. Moore;P. Fryer
食品工业的许多加工操作已经进行了数千年，许多问题也同样古老。例如，Garnsey指出，在古典的罗马，大多数人吃路边摊或酒馆的廉价肉，而不是自己烹饪。这种结构，以及它在口中的分解，决定了每种产品的味道、质地和食用乐趣。它们的制造也很复杂。例如，面包涉及到微观结构的产生，加上热和质量的传递，以及高度非牛顿材料的流动和变形，我们的工程理解是有限的（2）。食品需要是亚稳定的，以便在消费时提供味道和风味。例如，巧克力中的化妆品脂肪是高度多相的，有六种多晶型物在20 ° C内彼此熔化，消费者喜欢的形式不是化学稳定的形式。为了有效地制造这些产品，需要对化学和材料科学的综合理解，以及材料接受的加工如何影响其结构，化学和吸引力的知识。这种理解可以用来开发结构化食品，这些食品本质上更健康。我们的假设是，食品制造商的一个前进方向是鼓励改变生活方式，开发下一代食品，设计成方便、便宜、营养均衡和食用愉快。这些食物的结构将控制大量营养素的释放速度，减缓胃排空速度，从而限制人们的食物消费量。我们最近讨论了食品科学和工程学可能用于开发更健康食品的方法（4）。在这里，我们建议如何增强对食物结构和断裂的理解-
Many of the processing operations of the food industryhave been undertaken for millennia and many of the prob-lems are equally old. For example, Garnsey points out thatin classical Rome, most of the population ate cheap meatfrom roadside stalls or taverns, rather than cooking itthemselves (1).Many food products are structurally complex. Thisstructure, and its breakdown in the mouth, determines thetaste, texture and eating pleasure of each product. Theirmanufacture is also complex. For example, bread involvesthe creation of microstructure, coupled with heat andmass transfer, and the flow and deformation of highly non-Newtonian materials of which our engineering understand-ing is limited (2). Food products need to be metastable todeliver taste and flavour on consumption. For example, theconfectionary fats in chocolate are highly polyphasic, withsix polymorphs melting within 20 ° C of one another, andthe form that the consumer enjoys is not the thermodynam-ically stable one (3).To make these products efficiently, a combined under-standing of chemistry and material science is needed,together with knowledge of how the processing the mate-rial receives affects its structure, chemistry and attractive-ness. This type of understanding can be used to developstructured foods that are inherently more healthy.It is our hypothesis that one way forward will be for thefood manufacturer to encourage a change in lifestyle andto develop the next generation of foods, designed to beconvenient, cheap, nutritionally balanced and enjoyable toeat. These foods will be structured in such a way as tocontrol the rate of release of macronutrients and slow therate of the stomach emptying, thus limiting the amount offood that people consume. We have recently discussed theways in which food science and engineering might be usedto develop healthier foods (4). Here, we suggest howenhanced understanding of food structuring and break-
影响因子：
7.7
作者：
Liu, SM;Lee, IM;Manson, JE
通讯作者：
Manson, JE